Avocado Shells

To prepare the shells, cut two small avocados in half lengthwise and extract the pits, gently piercing them with a knife to avoid damaging the shell. With the help of a spoon, take the avocado pulp, cut it into cubes and place it in a medium-sized bowl, while keeping the shells intact and emptied.

Toast just the pine nuts for just a few minutes on medium heat in a non-stick pan and boil the prawns for a few minutes in a pot of salted boiling water. Once the prawns have been cooked, let them cool and peel them.

Wash and dry the lettuce, cut the onion into very thin slices and put all the ingredients in the bowl with the avocado pulp. Season with an emulsion made with the juice of half a lime, extra virgin olive oil and salt.

Fill the empty shells of the avocados with the mixture and serve one for each of your guests.